CN104643142A - Processing technology for quickly-made flavored hairtail - Google Patents
Processing technology for quickly-made flavored hairtail Download PDFInfo
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- CN104643142A CN104643142A CN201510080067.5A CN201510080067A CN104643142A CN 104643142 A CN104643142 A CN 104643142A CN 201510080067 A CN201510080067 A CN 201510080067A CN 104643142 A CN104643142 A CN 104643142A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to a processing technology for a quickly-made flavored hairtail, particularly relates to the processing technology for the quickly-made flavored hairtail, and belongs to the technical field of flavored food processing. The processing technology comprises the following steps: (1) removing internal organs of raw materials and cleaning the raw materials; (2) cutting the raw materials into sections; (3) drying and forming; (4) conditioning and pickling; and (5) subsequently processing. On the premise of guaranteeing no loss of the nutrients of the hairtail, the processing technology disclosed by the invention does not need cooking and processing, so that the quickly-made flavored hairtail which is directly edible completely keeps the nutrient ingredients of the hairtail, is free of any preservative and illegal roasting and processing; on the other hand, the product disclosed by the invention has relatively good mouthfeel and unique flavor; moreover, due to use of traditional Chinese medicines, the quickly-made flavored hairtail has health effects of lowering lipid, clearing away the lung-heat, diminishing inflammation, and the like.
Description
Technical field
The present invention relates to a kind of hairtail processing technology, particularly relate to a kind of rapid-result local flavor hairtail processing technology, belong to typical local food processing technique field.
Background technology
Hairtail belongs to the Osteichthyes Perciformes Trichiuridae under Chordata in Vertebrate, cries again hairtail, opotism, fertile band, oil band, dental strip fish etc., property ferociousness.Qingdao, the littoral city of the Huanghai Sea at sunshine claim Dao fish.The build of hairtail is flat-sided as band, in silver gray, dorsal fin and pectoral fin light grey, with very tiny spot, tail be black, and belt fish head sharp-crested greatly, is tapered to afterbody, and height is long 2 times, total length about 1 meter.Property violent, mainly with shrimp, cuttlefish for food.Mainly be distributed in Western Pacific and the Indian Ocean, in the Huanghai Sea of China, the East Sea, the Bohai Sea until there is distribution at the South Sea, and large yellow croaker, little yellow croaker and cuttlefish be called four large marine products of China.
Hairtail all can be fished for throughout the year, and after catching, removing internal organ, clean, using fresh herb.Hairtail is high fat fish, containing the composition such as protein, fat, vitamin B1, B2 and nicotinic acid, calcium, phosphorus, iron, iodine.In every 100 grams of band flesh of fish, protein has 19 grams, and fat has 7.4 grams; Also containing active ingredients such as multiple unrighted acid, fibrous substance, 6-thioguanines in the fish scale of hairtail.
Band meat quality of fish is fine and smooth, does not have mud fishy smell, no matter fresh hairtail or frozen hairtail are all easy to processing and can arrange in pairs or groups in various food, common practice stews in clear soup, steam in clear soup, fried, steamed, braised in soy sauce, also can do dry pot, chafing dish and multiple Western-style, Japanese food.The flesh of fish is easy to digestion, is homely menu suitable for all ages.
Because fresh hairtail is used for processing dish, seriously constrain the development of hairtail produce market; And existing short-term training band fish production technology, in order to the shelf-life of hairtail, adds anticorrisive agent on the market, mouthfeel and nutrition are all subject to larger impact.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, providing a kind of ensureing under the prerequisite that hairtail nutrition is not run off, without cooking techniques, direct-edible rapid-result local flavor hairtail processing technology, does not add any anticorrisive agent and simmers system in violation of rules and regulations.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of rapid-result local flavor hairtail processing technology, comprises the following steps:
1) raw material goes dirty cleaning: the internal organ that truncate of being decaptitated by fresh hairtail raw material, with seawater cleaning, control water;
2) segment: the hairtail segment after cleaning, soaks 5 minutes in less than 10 DEG C, pulls control water out in 3% salt solution;
3) fried sizing: heated by vegetable oil, oil adds hairtail section after opening, and fried 7-8 minute golden yellow to hairtail section surface, pulls control oil out;
4) nurse one's health tasty: in container, add liquid seasoning, add after boiling previous step fried after hairtail, leaching taste 150 ~ 200s; Described liquid seasoning is containing, for example each component of lower weight portion: sugar 6 ~ 8 weight portions; Salt 2 ~ 3 weight portion; Five-spice powder 0.6 ~ 0.8 weight portion; Cooking wine 1 ~ 2 weight portion; White pepper 0.1 ~ 0.2 weight portion; Green onion 0.1 ~ 0.3 weight portion; Ginger 0.1 ~ 0.3 weight portion; Aniseed 0.1 ~ 0.3 weight portion; The banksia rose 0.1 ~ 0.3 weight portion; Cassia bark 0.1 ~ 0.3 weight portion; Shrimp sauce 0.1 ~ 0.3 weight portion; Radix Glycyrrhizae 0.1 ~ 0.3 weight portion; Fennel seeds 0.1 ~ 0.3 weight portion; Water 100 ~ 105 weight portion;
5) following process: the hairtail after tasty to conditioning is packed, sterilizing and storage.
On the basis of technique scheme, the present invention can also do following improvement.
Further, step 1) described raw material goes dirty cleaning temperature to be less than 10 DEG C.Preferably, described raw material goes dirty cleaning temperature to be 0 ~ 4 DEG C.
Fresh hairtail raw material of the present invention can be fresh and alive hairtail, also can be processing of thawing after raw material quick-frozen.
Further, step 2) hairtail is cut into the hairtail section of 7 ~ 9cm.Preferably, step 2) hairtail is cut into the hairtail section of 8cm.
Further, step 2) saline sook temperature is 0 ~ 4 DEG C.
Further, step 3) vegetable oil is heated to 105 ~ 120 DEG C of oil and opens and add hairtail section.
Further, step 4) in, the mass ratio of hairtail section and liquid seasoning is 1:(1 ~ 1.2).
Further, step 4) preparation method of described liquid seasoning is: first by green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds, put into container and add water and boil 2 ~ 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, sugar, salt, shrimp sauce are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
Preferably, step 4) component of described liquid seasoning also comprises the health composition of 0.06 ~ 0.08 weight portion, and the proportioning of described health composition is as follows:
Preferred, step 4) preparation method of described liquid seasoning is: first gets health composition and is placed in container, add the soak by water 45 ~ 60 minutes of health composition gross mass 8 ~ 12 times amount; In container, green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds and remaining poach 2 ~ 3 minutes is added after the removing dregs of a decoction; Finally the condiment residue in container is pulled out, then cooking wine, sugar, salt, shrimp sauce are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
Further, step 5) described in comprise internal packing plastics bag and check, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, before pack sealing, carry out Aseptic sterilisation; Vacuum-pumping and sealing after hairtail pack.
Further, step 5) described in sterilizing be high-temperature sterilization, concrete grammar is: evenly spread out by the hairtail after packaging, 121 DEG C of sterilizations 25 ~ 35 minutes.After sterilizing, open exhausting and stablize, carry out external packing.
Further, step 5) described in save as and whole packaged hairtail is put into normal temperature storehouse preserve, keep shady and cool, dry, ventilate.
Second aspect present invention discloses a kind of rapid-result local flavor hairtail, adopts aforementioned processing technology to prepare.
The invention has the beneficial effects as follows: processing technology of the present invention ensureing under the prerequisite that hairtail nutrition is not run off, without cooking techniques, directly edible rapid-result local flavor hairtail, the complete nutritional labeling maintaining hairtail, does not add any anticorrisive agent and system is simmered in violation; On the other hand, product of the present invention not only has good mouthfeel and unique flavor, and the use of Chinese medicine composition has the health-care effects such as lipopenicillinase, clearing lung-heat, anti-inflammatory.
Detailed description of the invention
Be described principle of the present invention and feature below, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh hairtail as raw materials for production, hairtail specification, quality are tested, purchase up to standard.
2, processing technology
1) raw material goes dirty cleaning: directly processed by above-mentioned fresh and alive hairtail raw material, the internal organ that truncate of decaptitating, carry out Rapid Cleaning with seawater, control water.The internal organ washed out and other impurity the like waste carry out respective handling, pollute in order to avoid produce.
2) segment: the hairtail after cleaning is cut into the hairtail section of 8cm, with 3% salt water logging 5 minutes, pulls control water out.
3) fried sizing: add the heating of soybean ready-mixed oil in container, 105-120 DEG C of oil puts into hairtail section after opening, and the amount of hairtail section too much can not prevent fragmentation, pulls control oil out time golden yellow to hairtail section surface in fried 7 minutes.In frying course, per half an hour adds fresh oil, every 4 hours more renew oils.
4) nurse one's health tasty: in container, add liquid seasoning, water add after opening fried after hairtail, slowly stir leaching taste 3min;
100kg hairtail liquid seasoning consists of: white granulated sugar 6kg; Edible salt 3kg; Five-spice powder 0.8kg; Cooking wine 1kg; White pepper 0.1kg; Green onion 0.1kg; Ginger 0.3kg; Aniseed 0.3kg; Banksia rose 0.1kg; Cassia bark 0.1kg; Shrimp sauce 0.3kg; Radix Glycyrrhizae 0.3kg; Fennel seeds 0.1kg; Water 100kg.Liquid seasoning preparation method is: first by green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds, put into container and add water and boil 2 minutes, then the condiment residue in container is pulled out, finally again cooking wine, white granulated sugar, edible salt, shrimp sauce are added in container, receive taste boiling and obtain for 3 minutes.
5) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, carry out Aseptic sterilisation before pack sealing, vacuum-pumping and sealing is carried out to packed good hairtail.Evenly spread out by the hairtail of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 35 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result local flavor hairtail is put into normal temperature storehouse preserve, keep shady and cool, dry, ventilate.
Embodiment 2
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh hairtail as raw materials for production, hairtail specification, quality are tested, purchase up to standard.
2, processing technology
1) raw material goes dirty cleaning: directly processed by above-mentioned fresh and alive hairtail raw material, internal organ of decaptitating, carry out Rapid Cleaning with seawater, control water.The internal organ washed out and other impurity the like waste carry out respective handling, pollute in order to avoid produce.
2) segment: the hairtail after cleaning is cut into the hairtail section of 7cm, with 3% salt solution 10 DEG C leaching 5 minutes, pulls control water out.
3) fried sizing: add the heating of soybean ready-mixed oil in container, 105-120 DEG C of oil puts into hairtail section after opening, and the amount of hairtail section too much can not prevent fragmentation, pulls control oil out time golden yellow to hairtail section surface in fried 8 minutes.In frying course, per half an hour adds fresh oil, every 4 hours more renew oils.
4) nurse one's health tasty: in container, add liquid seasoning, water add after opening fried after hairtail, stir leaching taste 150s;
100kg hairtail liquid seasoning consists of: white granulated sugar 8kg; Edible salt 2kg; Five-spice powder 0.6kg; Cooking wine 2kg; White pepper 0.2kg; Green onion 0.3kg; Ginger 0.1kg; Aniseed 0.1kg; Banksia rose 0.3kg; Cassia bark 0.3kg; Shrimp sauce 0.1kg; Radix Glycyrrhizae 0.1kg; Fennel seeds 0.3kg; Water 105kg.Liquid seasoning preparation method is: first by green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds, put into container and add water and boil 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, white granulated sugar, edible salt, shrimp sauce are added in container, receive taste boiling and obtain for 2 minutes.
5) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, carry out Aseptic sterilisation before pack sealing, vacuum-pumping and sealing is carried out to packed good hairtail.Evenly spread out by the hairtail of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 25 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result local flavor hairtail is put into normal temperature storehouse preserve, keep shady and cool, dry, ventilate.
Embodiment 3
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh hairtail as raw materials for production, hairtail specification, quality are tested, purchase up to standard.
2, processing technology
1) raw material goes dirty cleaning: directly processed by above-mentioned fresh and alive hairtail raw material, internal organ of decaptitating, carry out Rapid Cleaning with seawater, control water.The internal organ washed out and other impurity the like waste carry out respective handling, pollute in order to avoid produce.
2) segment: the hairtail after cleaning is cut into the hairtail section of 8cm, with 3% salt solution less than 10 DEG C leaching 5 minutes, pulls control water out.
3) fried sizing: add the heating of soybean ready-mixed oil in container, 105-110 DEG C of oil puts into hairtail section after opening, and the amount of hairtail section too much can not prevent fragmentation, pulls control oil out time golden yellow to hairtail section surface in fried 7 minutes.In frying course, per half an hour adds fresh oil, every 4 hours more renew oils.
4) nurse one's health tasty: in container, add liquid seasoning, water add after opening fried after hairtail, leaching taste 200s;
100kg hairtail liquid seasoning consists of: white granulated sugar 6kg; Edible salt 3kg; Five-spice powder 0.8kg; Cooking wine 1kg; White pepper 0.1kg; Green onion 0.1kg; Ginger 0.3kg; Aniseed 0.3kg; Banksia rose 0.1kg; Cassia bark 0.1kg; Shrimp sauce 0.3kg; Radix Glycyrrhizae 0.3kg; Fennel seeds 0.1kg; Health composition 0.08kg; Water 100kg; The formula of described health composition is: mulberry leaf 36wt%; Fruit of Chinese magnoliavine 32wt%; Dried orange peel 13wt%; Yellow Cen 19wt%.Liquid seasoning preparation method is: first get health composition and be placed in container, adds the soak by water 45 minutes of health composition gross mass 12 times amount; In container, add green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds after the removing dregs of a decoction, put into container and add water and boil 2 minutes, then the condiment residue in container is pulled out, finally again cooking wine, white granulated sugar, edible salt, shrimp sauce are added in container, receive taste boiling and obtain for 3 minutes.
5) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, carry out Aseptic sterilisation before pack sealing, vacuum-pumping and sealing is carried out to packed good hairtail.Evenly spread out by the hairtail of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 30 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result hairtail is put into normal temperature storehouse preserve, keep shady and cool, dry, ventilate.
Embodiment 4
1, raw material is checked and accepted
Select Yantai, Bohai Sea Gulf high-quality fresh hairtail as raw materials for production, hairtail specification, quality are tested, purchase up to standard.
2, processing technology
1) raw material goes dirty cleaning: directly processed by above-mentioned fresh and alive hairtail raw material, internal organ of decaptitating, carry out Rapid Cleaning with seawater, control water.The internal organ washed out and other impurity the like waste carry out respective handling, pollute in order to avoid produce.
2) segment: the hairtail after cleaning is cut into the hairtail section of 9cm, with 3% salt solution 4 DEG C leaching 5 minutes, pulls control water out.
3) fried sizing: add the heating of soybean ready-mixed oil in container, 110-120 DEG C of oil puts into hairtail section after opening, and the amount of hairtail section too much can not prevent fragmentation, pulls control oil out time golden yellow to hairtail section surface in fried 7 minutes.In frying course, per half an hour adds fresh oil, every 4 hours more renew oils.
4) nurse one's health tasty: in container, add liquid seasoning, water add after opening fried after hairtail, stir leaching taste 3min;
100kg hairtail liquid seasoning consists of: white granulated sugar 8kg; Edible salt 2kg; Five-spice powder 0.6kg; Cooking wine 2kg; White pepper 0.2kg; Green onion 0.3kg; Ginger 0.1kg; Aniseed 0.1kg; Banksia rose 0.3kg; Cassia bark 0.3kg; Shrimp sauce 0.1kg; Radix Glycyrrhizae 0.1kg; Fennel seeds 0.3kg; Health composition 0.06kg; Water 105kg; The formula of described health composition is: mulberry leaf 42wt%; Fruit of Chinese magnoliavine 26wt%; Dried orange peel 19wt%; Yellow Cen 13wt%.Liquid seasoning preparation method is: first get health composition and be placed in container, adds the soak by water 60 minutes of health composition gross mass 8 times amount; In container, add green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds after the removing dregs of a decoction, put into container and add water and boil 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, white granulated sugar, edible salt, shrimp sauce are added in container, receive taste boiling and obtain for 2 minutes.
5) subsequent treatment: internally packing plastics bag checks, look into and see if there is the phenomenon that breakage, fold etc. affect packaging quality, often criticize before packing inside bag enters factory's warehouse-in and first carry out Micro biological Tests, ensure packaging bag cleaning sterile, carry out Aseptic sterilisation before pack sealing, vacuum-pumping and sealing is carried out to packed good hairtail.Evenly spread out by the hairtail of sealing mouth, put into conditioning groove and push electric high-temperature sterilization machine, set 121 DEG C, after temperature reaches design temperature, sterilization 30 minutes, opens exhausting and stablizes, carry out external packing.Whole packaged rapid-result hairtail is put into normal temperature storehouse preserve, keep shady and cool, dry, ventilate.
Embodiment 5
1. subjects
Get the identical fresh hairtail of same embodiment 1 and go segment after dirty cleaning, through subsequent treatment (pack, sterilizing, storage) as eating contrast raw; Identical fresh hairtail removes segment after dirty cleaning, boiling 3min, and cooling, control water, contrast as prepared food through subsequent treatment (pack, sterilizing, storage); Compare with the rapid-result hairtail of the local flavor of embodiment 1-4, the rapid-result hairtail of local flavor of embodiment 1-4 is respectively experimental group 1, experimental group 2, experimental group 3 and experimental group 4.
2. test method and result
The index such as nutritional labeling, local flavor, total number of bacteria of analysis design mothod group and control group.The experimental result of nutritional labeling in table 1, tensile strength and local flavor the results are shown in Table 2, total number of bacteria is in table 3.
Table 1 nutritional labeling
| Every 100g content | Eat contrast raw | Experimental group 1 | Experimental group 2 | Experimental group 3 | Experimental group 4 |
| Protein (g) | 17.7 | 21.2 | 21.6 | 21.4 | 21.2 |
| Fat (g) | 4.9 | 19.6 | 18.7 | 18.6 | 18.7 |
| Carbohydrate (g) | 3.1 | 5.1 | 4.7 | 4.9 | 4.7 |
| Calcium (mg) | 28 | 32 | 31 | 30 | 31 |
| Iron (mg) | 1.2 | 1.4 | 1.4 | 1.3 | 1.4 |
| Selenium (μ g) | 36.57 | 37.44 | 37.21 | 36.78 | 36.95 |
From upper table 1, the nutritional labeling of rapid-result local flavor hairtail of the present invention is due to ripe hairtail volume-diminished after processing, and therefore every hectogram nutrient content is more excellent compared with green tape fish, and nutrition is more concentrated.
Table 2 water content and flavor evaluation
After refrigerating 12 months and 18 months respectively, the method specified according to GB4789.2-2010 measures the total plate count content in hairtail, and experimental result is as shown in table 3 below.
Table 3 bacterium colony index
Visible, rapid-result local flavor band fish production technology of the present invention, ensureing under the prerequisite that hairtail nutrition is not run off, without cooking techniques, directly edible local flavor hairtail, complete maintains hairtail form and nutritional labeling, and nurses one's health fresh-keeping and seasoning by water conservation, product of the present invention has peculiar flavour and good mouthfeel, and does not add any anticorrisive agent and simmer system in violation of rules and regulations.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. a rapid-result local flavor hairtail processing technology, comprises the following steps:
1) raw material goes dirty cleaning: the internal organ that truncate of being decaptitated by fresh hairtail raw material, with seawater cleaning, control water;
2) segment: the hairtail segment after cleaning, soaks 5 minutes in less than 10 DEG C, pulls control water out in 3% salt solution;
3) fried sizing: heated by vegetable oil, oil adds hairtail section after opening, and fried 7 ~ 8 minutes golden yellow to hairtail section surface, pulls control oil out;
4) nurse one's health tasty: in container, add liquid seasoning, add after boiling previous step fried after hairtail, leaching taste 150 ~ 200s; Described liquid seasoning is containing, for example each component of lower weight portion: sugar 6 ~ 8 weight portions; Salt 2 ~ 3 weight portion; Five-spice powder 0.6 ~ 0.8 weight portion; Cooking wine 1 ~ 2 weight portion; White pepper 0.1 ~ 0.2 weight portion; Green onion 0.1 ~ 0.3 weight portion; Ginger 0.1 ~ 0.3 weight portion; Aniseed 0.1 ~ 0.3 weight portion; The banksia rose 0.1 ~ 0.3 weight portion; Cassia bark 0.1 ~ 0.3 weight portion; Shrimp sauce 0.1 ~ 0.3 weight portion; Radix Glycyrrhizae 0.1 ~ 0.3 weight portion; Fennel seeds 0.1 ~ 0.3 weight portion; Water 100 ~ 105 weight portion;
5) following process: the hairtail after tasty to conditioning is packed, sterilizing and storage.
2. processing technology according to claim 1, is characterized in that, step 1) described raw material goes dirty cleaning temperature to be less than 10 DEG C.
3. processing technology according to claim 1, is characterized in that, step 2) hairtail is cut into the hairtail section of 7 ~ 9cm.
4. processing technology according to claim 1, is characterized in that, step 3) vegetable oil is heated to 105 ~ 120 DEG C of oil and opens and add hairtail section.
5. processing technology according to claim 1, it is characterized in that, step 4) preparation method of described liquid seasoning is: first by green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds, put into container and add water and boil 2 ~ 3 minutes, then the condiment residue in container is pulled out, finally again cooking wine, sugar, salt, shrimp sauce are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
6. processing technology according to claim 1, is characterized in that, step 4) component of described liquid seasoning also comprises the health composition of 0.06 ~ 0.08 weight portion, and the proportioning of described health composition is as follows:
7. processing technology according to claim 6, is characterized in that, step 4) preparation method of described liquid seasoning is: first gets health composition and is placed in container, add the soak by water 45 ~ 60 minutes of health composition gross mass 8 ~ 12 times amount; In container, green onion, ginger, five-spice powder, white pepper, cassia bark, the banksia rose, aniseed, Radix Glycyrrhizae, fennel seeds and remaining poach 2 ~ 3 minutes is added after the removing dregs of a decoction; Finally the condiment residue in container is pulled out, then cooking wine, sugar, salt, shrimp sauce are added in container, receive taste boiling and obtain for 2 ~ 3 minutes.
8. a rapid-result local flavor hairtail, adopts processing technology described in the arbitrary claim of claim 1-7 to prepare.
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| CN113662151A (en) * | 2021-08-18 | 2021-11-19 | 大连工业大学 | Processing technology of low-temperature fried hairtail prepared food |
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